Spiced Lentil and Beetroot Salad with Cumin Dressing

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant salad combining earthy roasted beets and protein-packed lentils, dressed in a warm cumin-spiced vinaigrette. This mediterranean-inspired salads (vegetarian, gluten free) ready in about 50 minutes blends dry green lentils, divided olive oil, ground cumin into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 210 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 Mediterranean cuisine 210 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat the oven to 400°F. Toss 3 medium peeled and cubed beets with 2 tbsp olive oil and 1/2 tsp salt, spread on a baking sheet, and roast for 30-35 minutes until tender and edges caramelize.
  2. Step 2: While beets roast, rinse 1 cup dry green lentils and place in a medium saucepan with 3 cups water and 1/2 tsp salt; bring to a boil, reduce to a simmer, and cook uncovered for 20-22 minutes until lentils are tender but hold shape. Drain and cool.
  3. Step 3: In a small bowl, whisk together 1 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp ground coriander, 2 tbsp lemon juice, 1 minced garlic clove, and 1/2 tsp black pepper until emulsified.
  4. Step 4: In a large bowl, combine the roasted beets, cooked lentils, 1 small thinly sliced red onion, and 1/4 cup chopped fresh parsley. Pour the cumin dressing over and toss gently to coat.
  5. Step 5: Adjust seasoning with additional salt if needed, then serve the salad chilled or at room temperature.

Equipment for this recipe

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Frequently asked questions

How long does Spiced Lentil and Beetroot Salad with Cumin Dressing take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Spiced Lentil and Beetroot Salad with Cumin Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Spiced Lentil and Beetroot Salad with Cumin Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spiced Lentil and Beetroot Salad with Cumin Dressing for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Spiced Lentil and Beetroot Salad with Cumin Dressing vegetarian?

Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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